Dahi Wali Chutney and Lachha Pyaz are popular accompaniments in Indian cuisine, particularly enjoyed with a variety of snacks, chaats, and even meals like paratha or kebabs. The smooth, creamy texture of dahi (curd) chutney combined with the crunchy, spiced onion rings (lachha pyaz) creates a delightful contrast. These additions enhance the flavor of any dish they are paired with. Both can be prepared easily at home with fresh ingredients and simple steps. Let’s take a look at how to make them.
1. Dahi Wali Chutney (Curd Chutney)
This chutney is a refreshing and creamy dip made primarily from curd, with a variety of spices for added flavor. It’s perfect to balance out the spiciness of your snacks or chaats.
Ingredients:
- 1 cup fresh curd (yogurt)
- 1-2 tbsp fresh coriander leaves, finely chopped
- 1-2 green chilies, finely chopped (optional)
- 1/2 tsp roasted cumin powder
- 1/4 tsp red chili powder
- Salt to taste
- 1/2 tsp sugar (optional, to balance the flavors)
- A pinch of black salt (optional, for extra tanginess)
- 1 tbsp fresh mint leaves (optional, for an additional layer of flavor)
Method:
- Prepare the Curds: If the curd is too thick, you can whisk it well or add a little water to get a smooth, creamy consistency.
- Mix Ingredients: In a mixing bowl, combine the curd, chopped coriander leaves, green chilies, roasted cumin powder, red chili powder, black salt, and sugar (if using). Stir well until everything is nicely blended.
- Add Fresh Mint: If you’re using mint leaves, finely chop them and add to the mixture for an extra refreshing taste.
- Chill and Serve: Let the chutney sit in the fridge for about 10–15 minutes before serving. This helps the flavors to meld together. Serve chilled with your favorite snacks like samosas, pakoras, or chaats.
2. Lachha Pyaz (Spicy Onion Rings)
Lachha Pyaz is a tangy, spicy onion relish that’s easy to prepare and makes for a crunchy, flavorful side dish. The onions are sliced into rings and marinated with spices and vinegar, creating a perfect accompaniment for a variety of dishes.
Ingredients:
- 2 medium-sized onions (preferably red onions)
- 1 tbsp vinegar or lemon juice
- 1/2 tsp red chili powder
- 1/2 tsp roasted cumin powder
- 1/4 tsp garam masala
- 1/2 tsp sugar
- Salt to taste
- A pinch of black salt (optional)
- Fresh coriander leaves for garnishing (optional)
Method:
- Slice the Onions: Peel the onions and slice them into thin rings. For a more even cut, use a sharp knife or mandolin.
- Prepare the Marinate: In a small bowl, combine red chili powder, roasted cumin powder, garam masala, sugar, and salt. Add vinegar (or lemon juice) and mix well to form a smooth, flavorful paste.
- Marinate the Onions: Toss the onion rings into the spice mixture. Massage the spices gently into the onions to ensure even coating. Let the onions sit for 10-15 minutes for the flavors to absorb.
- Serve: Garnish the lachha pyaz with freshly chopped coriander leaves, and serve it alongside your favorite meals. Lachha pyaz pairs excellently with parathas, biryanis, kebabs, or even a simple dal-chawal (lentils and rice) meal.
Tips for Making Dahi Wali Chutney and Lachha Pyaz at Home:
- For Creamier Chutney: Use fresh, thick curd or Greek yogurt for a richer texture.
- For Less Spice: Adjust the number of green chilies and chili powder based on your spice tolerance.
- Vinegar in Lachha Pyaz: Vinegar helps to balance the strong flavors of raw onions, making them tangy and mildly sweet. You can also use lemon juice for a fresher citrusy flavor.
- Customizing Lachha Pyaz: Feel free to add additional ingredients such as finely chopped tomatoes or cucumber to make the lachha pyaz even more refreshing.
Conclusion
Dahi Wali Chutney and Lachha Pyaz are both simple yet flavorful additions to your meals, offering a burst of taste with every bite. The creamy curd chutney cools down any spicy dish, while the tangy, spicy onion rings bring an extra crunch and zing. These can be prepared quickly at home using fresh ingredients and can elevate your everyday meals or snacks to the next level!
